Mary Berry Sage and Onion Stuffing Recipe

This Mary Berry Sage and Onion Stuffing is a savory and aromatic recipe, which calls for succulent sausage meat and fresh herb breadcrumbs. It’s the perfect Sunday roast accompaniment, ready in about 45 minutes.

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Mary Berry Sage and Onion Stuffing Ingredients

• 2 large onions, peeled and finely chopped
• 50g (2oz) butter
• 100g (4oz) fresh white breadcrumbs (approx. 2–3 slices of bread, crusts removed)
• 3 tbsp fresh sage, chopped (or 1 tbsp dried sage)
• 450g (1lb) good quality sausage meat (or sausages, skinned)
• 1 large egg, beaten
• Salt and freshly ground black pepper
• Vegetable oil, for greasing

How To Make Mary Berry Sage and Onion Stuffing

1. Sauté the onions: Melt the butter in a frying pan over medium heat. Add the chopped onions and cook gently for about 10–15 minutes. It is crucial that the onions are completely soft and translucent but not browned or crispy. Remove from the heat and allow to cool slightly.
2. Prepare the dry mix: While the onions are cooling, place the fresh breadcrumbs into a large mixing bowl. Add the chopped fresh sage (or dried sage), salt, and plenty of black pepper.
3. Combine the base: Add the cooled, buttery onions to the breadcrumb mixture. Stir well to combine.
4. Add the meat: Add the sausage meat and the beaten egg to the bowl. (If using sausages, slit the skins and squeeze the meat out).
5. Mix thoroughly: Using your hands (it’s the only way to do it properly), squidge the mixture together until the breadcrumbs, onions, and sausage meat are evenly distributed.
6. Shape the stuffing: You have two options here:
   • Stuffing Balls: Roll the mixture into about 12–16 walnut-sized balls.
   • Stuffing Loaf/Tray: Press the mixture into a greased ovenproof dish or loaf tin.
7. Bake: Preheat the oven to 220°C (200°C Fan/Gas 7). Place the stuffing balls (or dish) on a greased baking tray.
   • For balls: Bake for 20–25 minutes until golden brown and cooked through.
   • For a tray: Bake for 30–40 minutes until crisp on top.
8. Serve: Serve hot alongside your roast meat.

Recipe Tips

• Sausage meat quality: Since this is the main ingredient, buy the highest meat content sausage meat you can find. Cheap sausages often contain too much rusk/filler, which can make the stuffing doughy when combined with the breadcrumbs.
• Onion texture: Ensure the onions are soft. If they are crunchy when they go into the stuffing mix, they will remain crunchy in the final dish, which disrupts the soft texture.
• Fresh vs. Dried Sage: Fresh sage is superior for its earthy, aromatic flavor. If using dried, use much less (1 tablespoon) as it is very potent and can taste soapy if overused.
• Crispy vs. Soft: If you like crispy stuffing, make balls. If you prefer soft, moist stuffing, bake it in a dish.

What To Serve With Mary Berry Sage and Onion Stuffing

This stuffing is the traditional partner for white meats.

• Roast Turkey: The classic Christmas combination.
• Roast Chicken: Elevates a standard weekend lunch.
• Roast Pork: Sage and pork are best friends.
• Apple Sauce: Pairs beautifully with the sage flavor.

How To Store Mary Berry Sage and Onion Stuffing

• Refrigerate: Store cooked stuffing in an airtight container for up to 3 days.
• Freeze (Uncooked): You can freeze the shaped raw balls or tray for up to 1 month. Thaw completely in the fridge before baking.
• Freeze (Cooked): Cooked stuffing freezes well. Reheat in the oven to crisp it up again.

Mary Berry Sage and Onion Stuffing Nutrition Facts

• Calories: 180kcal
• Protein: 8g
• Carbohydrates: 10g
• Fat: 12g
• Saturates: 5g
• Sugar: 2g
• Salt: 0.6g

Nutrition information is estimated per stuffing ball (based on 12 balls).

FAQs

Try More Recipes:

• Mary Berry Potato And Onion Gratin Recipe
• Mary Berry​ French Onion Soup Recipe
• Mary Berry​ Cheese And Onion Quiche Recipe